engleski

Functional properties of some tuber types

Total polyphenols, total anthocyanins and antioxidant activity of various varieties of potatoes (Solanum tuberosum, L.), including white-, red-, and blue-fleshed potatoes, and sweet potatoes (Ipomoea batatas, L.), including white-, and orange-fleshed sweet potatoes, have been evaluated in this study by using Folin-Ciocalteau, pH-differential, and DPPH method. Besides, the influence of two different cooking methods, namely boiling and microwaving, on polyphenolic content and antioxidant activity of potatoes was also evaluated. Total polyphenol content varied from 30.34 mg / 100 g FW in white-fleshed potato to 92.69 mg / 100 g in blue-fleshed potato. Anthocyanins were detected only in red- and blue-fleshed potatoes. All investigated samples exhibited some radical scavenging activity ; however expected positive correlation between total polyphenols and antioxidant activity wasn’t found. Both cooking methods affected the amounts of polyphenols and anthocyanins in potato extracts.

Potato; Sweet potato; Polyphenol; Anthocyanin; Antioxidant; Antioxidant activity

nije evidentirano